Mongolian Beef

Ingredients:

1 organic white onion

7-10 organic garlic cloves

Dried chili

Toasted sesame seeds

Avocado oil for frying

Beef marinate:

300 gr organic grass fed beef

1/4 cup Love for Culinary all-purpose seasoning

3 tbsp soy sauce

1 tbsp baking soda

4-6 tbsp cornstarch

2-3 tbsp water

Steps:

Thinly slice beef and vegetables

Combine all of the ingredients for the sauce and marinate beef

Add dried chili and garlic then stir fry until it's fragrant in a wok or medium sized pan

Add beef, vegetables, and sauce in pan and cook on a medium high temperature make sure the sauce creates a nappé (thick) consistency

Add toasted sesame seeds and thinly sliced green onion on top

Serve with warm jasmine rice

Crispy Chicken Thighs With Salsa Verdé

This recipe is the easiest in every way but allow yourself to have patience while you achieve the juiciest , crispiest , and flavorful chicken thighs.

Ingredients:

• 4 skin on chicken thighs deboned

• Salt (use for skin side)

• 1/4 cup Love for Culinary all-purpose seasoning ( use for flesh side of chicken)

• 1 sprig rosemary

• 3 sprigs thyme

• 3 garlic cloves smashed

Steps:

Clean thighs with water and vinegar or lemon water solution. Remove feathers and fat. Pat thighs dry. Salt the chicken skin side, then place skin side down on a paper towel to soak up moisture. Use all purpose seasoning for the flesh side. Let them sit for 20 minutes for flavor to intensify. If you have time to marinate overnight that would be a great option as well.

Add the chicken, skin side down, to a cold cast iron pan or stainless steel pan. Turn the heat to medium. This allows the fat to render out and is optimal for golden skin. While the skin starts to render out you will have enough oil to completely cook the chicken. Cook for 15-20 minutes until the skin is golden and crispy. The skin will naturally release from the pan. Flip once golden and crispy.

Add herbs and garlic to the pan for extra flavor. Cook for another 5-10 minutes, or until the internal temperature reaches 175 F using a meat thermometer. Remove from pan and serve.

Salsa Verdè

Ingredients:

6 tomatillos husk removed

1/2 organic white onion chopped

1 ancho chili

4 organic garlic cloves

2 serano peppers sliced

1 jalapeño sliced

20 sprigs cilantro

1 tsp cumin

1/3 cup water

Kosher salt

Steps:

Wash and cut vegetables into quarter pieces

Season with salt and roast in oven at 425 F for 18-20 minutes.

Add cumin once vegetables are added to blender and blend on medium high.

Garnish with cilantro and lime.

Pan Seared Blackened Salmon

Ingredients:

• 4 tbsp avocado oil

• 3 8 oz fresh wild caught salmon fillets

• 1/4 cup Love For Culinary all purpose seasoning

Steps:

In a small bowl set aside all purpose seasoning.

Add 3 tablespoons of avocado oil to a large plate and mix in 2 tablespoons of the all purpose seasoning using a whisk until completely combined.

Add the salmon fillets to the mixture and coat it thoroughly on all sides. Set aside.

Add the 1 tablespoon of oil to a large cast-iron skillet over medium heat until it begins to lightly smoke.

Place the blackened salmon fillets into the pan, turn the heat down to medium-low, and cook for 3-4 minutes per side.

Remove salmon from pan and serve with bucatini pasta in a tomato garlic and caper sauce. Garnish with Italian parsley and grated parmigiano reggiano.